mushroom, pesto and goat’s cheese rolls
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mushroom, pesto and goat’s cheese rolls
  • 30g butter
  • 200g swiss brown mushrooms
  • sea salt and cracked black pepper
  • 2 sourdough rolls, halved
  • 80g fresh goat's curd or soft goat's cheese
  • ½ cup (60g) grated Swiss cheese

basil pesto

  • 1 cup basil leaves
  • ¼ cup toasted pine nuts
  • ⅓ cup (25g) finely grated parmesan
  • 1 clove garlic, crushed
  • ½ cup (125ml) olive oil
  • sea salt flakes